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This crustless goat cheese quiche is a creamy, savory egg dish made with tangy goat cheese and prosciutto. Baked in a small dish and ready in about 25 minutes, it works just as well for breakfast, brunch, or a light dinner.
Featured Comment
“Oh my gosh – this is so good! I’ve made it 3 times already.”
– Debbie
Why You’ll Love This Recipe
- Easy Crustless Goat Cheese Quiche: No crust and simple ingredients mean quick prep and a 25-minute bake.
- Low Carb: Skipping the crust keeps this quiche light while still rich and satisfying.
- Protein-Rich: Eggs, goat cheese, and prosciutto make this a filling option for breakfast, brunch, or dinner.
- Savory Flavor: Tangy goat cheese, salty prosciutto, and fresh green onions work together beautifully.
This crustless goat cheese quiche is one of those recipes I come back to when I want something simple but satisfying. The creamy eggs bake up tender, the goat cheese adds just the right tang, and the prosciutto brings a savory bite that makes it feel complete without being heavy. I love that it comes together quickly, bakes in one small dish, and works just as well for a quiet breakfast as it does for an easy brunch for one.
If you enjoy this crustless goat cheese quiche, you may also like our other single serving crustless quiche recipes, including crustless spinach quiche, crustless quiche lorraine, and crustless sweet potato quiche. Each recipe is baked in a small dish and designed for an easy, perfectly portioned meal.
Ingredients
If you have any ingredients leftover from this single serving goat cheese quiche recipe, check out our Leftover Ingredients Recipe Finder.
- Butter or oil spray: Grease the baking dish so the crustless quiche doesn’t stick. A non-stick oil spray works well for easy cleanup.
- Eggs and dairy: Two large eggs combined with 4 tablespoons of heavy cream or milk form the rich, creamy custard base of this easy quiche recipe.
- Seasonings: A pinch of garlic powder, salt, and black pepper seasons the egg mixture. You can adjust to taste or add dried herbs like thyme or oregano for extra savory flavor.
- Prosciutto: Thin slices of dry-cured Italian ham add salty richness that pairs beautifully with goat cheese. If you prefer, swap in cooked ham, bacon, or pancetta for a different flavor. Extra prosciutto can be added to our shrimp and prosciutto pasta recipe.
- Goat cheese (chèvre): Tangy, creamy goat cheese is the star of this crustless quiche. If needed, feta makes a good substitute with a similar tang. Leftover goat cheese can be used to make small batch goat cheese dressing.
- Green onions: Sliced green onions add mild onion flavor, color, and a bit of crunch to balance the creamy filling.
How To Make A Crustless Goat Cheese Quiche
See the recipe box below for ingredient amounts and full recipe instructions.
- In a medium bowl, whisk together 2 eggs and 4 tablespoons of cream. Season with a pinch of salt, a pinch of black pepper, and a small amount of garlic powder.
- Stir in 1 ounce of chopped prosciutto, 1 ounce of crumbled goat cheese, and 2 tablespoons of chopped green onions until evenly distributed.
- Pour the mixture into a lightly buttered 5×5-inch baking dish.
- Bake for 25 minutes, until the quiche is set in the center and lightly golden around the edges.
Expert Tips
- Use the right baking dish: A 5×5-inch baking dish holds about 25 ounces and allows the crustless quiche to bake evenly without spilling over.
- Whisk the eggs well: Fully whisking the eggs and cream helps create a smooth, custard-like texture.
- Don’t overbake: The quiche is done when the center is just set and no longer jiggles. Overbaking can make the eggs firm.
- Let it rest briefly: Allow the quiche to rest for a few minutes after baking so it sets fully and slices cleanly.
Serving Suggestions
This crustless goat cheese quiche pairs well with simple sides that round out the meal without overwhelming it.
Frequently Asked Questions
Yes. You have two options. You can mix the ingredients and pour them into the baking dish, then cover and refrigerate for up to 1 day before baking. Or, bake the quiche fully, let it cool completely, and store it in the refrigerator for up to 3 days. Reheat when ready to eat.
Cover the cooled quiche tightly and refrigerate for up to 3 days.
Yes. Reheat in the oven at 300°F until warmed through, or microwave in short intervals to avoid overcooking.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this goat cheese and prosciutto crustless quiche or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Crustless Goat Cheese Quiche For One
Watch How To Make This
Equipment
Ingredients
- salted butter or cooking spray
- 2 large eggs
- 4 tablespoons heavy cream
- ⅛ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 ounce chopped prosciutto
- 1 ounce crumbled goat cheese
- 2 tablespoons chopped green onions
Instructions
- Heat oven to 400 degrees F (200 degrees C).
- Lightly coat the inside of a 5×5-inch baking dish with butter or cooking spray. Set aside.
- In a medium bowl, whisk together the eggs and cream. Season with salt, black pepper, and garlic powder.
- Stir in the chopped prosciutto, crumbled goat cheese and green onions until evenly distributed.
- Pour the mixture into the baking dish and bake for 25 minutes, until the quiche is set in the center and lightly golden around the edges.
Notes
- Use the right baking dish: A 5×5-inch baking dish holds about 25 ounces and allows the crustless quiche to bake evenly without spilling over.
- Whisk the eggs well: Fully whisking the eggs and cream helps create a smooth, custard-like texture.
- Don’t overbake: The quiche is done when the center is just set and no longer jiggles. Overbaking can make the eggs firm.
- Let it rest briefly: Allow the quiche to rest for a few minutes after baking so it sets fully and slices cleanly.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi Joanie!
Thank you for sharing your amazing recipes! I didn’t have all the ingredients on hand so I added a largish diced Baby Bella mushroom and substituted diced red onion for the green onion. It was so good. I often make food for others who can’t cook. Would it be possible to make these ahead of time and freeze them? If so, how best to reheat?
Thank you so much!
This was my first recipe of yours I’ve tried, and it was magnificent. Tastes elegant with very few ingredients. I used a round 16oz ramekin, and it worked great.
Hi Andrea,
I’m so happy you enjoyed the quiche, thank you so much for taking the time to let me know!
Have a wonderful week!
Joanie
Made this today for brunch. It was so easy and delicious. I’m going to make these even when I’m not eating alone and allow my family to choose additions to make them to their own taste.
OMG I am thrilled to death that you have done some slow cooker recipes. I love to use my crock pot as it gives me days of freedom but they are all way too big. Are you Going to make more? PLEASE I’m thrilled with most of your receipts and appreciate the work you put into this. Thank you. I know how hard it is I’ve tried for almost two years and have yet to be able to get them small enough and still have it taste right.
Oh my gosh – this is so good! I’ve made it 3 times already.
I’m so happy you are enjoying the recipes, Debbie. Thank you so much for letting me know!
Have a wonderful weekend!
Joanie
Made this for breakfast today. It is so delicious. Thanks for the receipe.
Hi Theresa,
I’m so happy you loved the recipe. Thank you so much for taking the time to let me know.
Best,
Joanie
This is perfect for my gluten-free child when the rest of us are having an egg dish with carbs! Thank you.
I love quiche and a crustless one is even better because it means you cut back on the calories without cutting back on on the flavor. It’s perfect. I love goats cheese so I am sure I will fall in love with this one too.
Sounds delicious! Sour cream is also another great substitute for the heavy cream.
I adore crustless quiches and always looking for new flavour combinations for these. Super happy to try this one.
I love the idea of doing a crustless quiche. It so much healthier than a regular one. Plus, I don’t always want to mess with making a crust! Thanks! I’m itching to try this!
I have been making your recipes since I found your site and all I can say is Thank You. My hubby doesn’t like goat cheese, what would be a good substitute.
Hi Vicky, you can use the same amount of just about any cheese you like. Shredded or grated Gouda, Havarti, even Cheddar would all be good choices.